2 lb Firm-fleshed white fish fillets (cod, shark, halibut)
1 1/2 c Flour
2 Eggs separated
2 tb Cold beer (or water)
1/4 ts Salt
1/2 c Milk
Rinse fish in cold water, pat dry, set aside.
In a food processor, combine flour, egg yolks, beer, salt, milk,
and 1/4 cup cold water. Pulse several times to mix into a thin batter.
Pour into bowl and cover with plastic wrap and let stand at room
temperature for 30 minutes.
Dip fish into batter and fry, in batches without crowding and
turning frequently until brown and crisp (5-7 minutes).
Drain on paper towels.